Here’s a detailed, step-by-step recipe for Sourdough Sandwich Bread—perfect for soft, slightly tangy slices ideal for sandwiches and toast.

Soft Sourdough Sandwich Bread

Yield: 1 standard loaf (8-10 slices)
Prep Time: 20 minutes
Bulk Fermentation: 4-6 hours
Final Proofing: 8-12 hours (overnight)
Bake Time: 35-40 minutes
Total Time: 14-18 hours
Oven Temperature: 375°F (190°C)

Ingredients

For the Dough:

3 ½ cups (440g) bread flour or all-purpose flour
1 cup (240g) active sourdough starter (100% hydration, bubbly and fed)
1 ¼ cups (300ml) whole milk (lukewarm, about 100°F/37°C)
2 tablespoons (28g) unsalted butter, softened
1 tablespoon (20g) honey or sugar
1 ½ teaspoons (9g) salt

For Topping (Optional):

1 tablespoon melted butter (for brushing after baking)

Instructions

Step 1: Activate the Starter (If Needed)

If your sourdough starter has been in the fridge, feed it 4-6 hours before starting this recipe. It should be bubbly, active, and doubled in size before use.

Step 2: Mixing the Dough (15-20 Minutes)

Warm the Milk – Heat the milk until lukewarm (100°F/37°C), but not hot. This helps activate the fermentation.
Mix Wet Ingredients – In a large mixing bowl, combine the sourdough starter, warm milk, softened butter, and honey. Stir until smooth.
Add Dry Ingredients – Add the flour and salt to the wet ingredients. Stir with a wooden spoon until a shaggy dough forms.
Knead the Dough – Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. If using a stand mixer, knead on medium speed for 5-6 minutes.
First Rest (Autolyse) – Cover the dough with a damp towel and let it rest for 30 minutes to allow the flour to fully absorb the liquid.

📌 Notes:

If the dough is too sticky, add a tablespoon of flour at a time until manageable.
A well-developed dough should be soft but not overly sticky.

Step 3: Bulk Fermentation (4-6 Hours)

First Rise – Place the dough in a lightly greased bowl and cover it with a damp towel or plastic wrap. Let it rise at room temperature (70-75°F / 21-24°C) for 4-6 hours until it doubles in size.
Stretch & Folds (Optional for Better Structure) – During the first 2 hours, perform two stretch and folds every 30 minutes. This strengthens the gluten and improves the texture.

📌 Notes:

If your kitchen is colder, bulk fermentation may take up to 8 hours.
A fully risen dough should be puffy and slightly domed.

Step 4: Shaping the Dough (5-10 Minutes)

Prepare the Loaf Pan – Grease a 9×5-inch (23x13cm) loaf pan with butter or oil.
Shape the Dough – Turn the dough onto a lightly floured surface and gently press it into a rectangle. Fold the bottom third up, then the top third down, and roll it into a tight log.
Place in the Pan – Transfer the dough to the prepared loaf pan, seam side down.

📌 Notes:

Shaping tightly ensures a good rise and prevents air pockets.
If using a Pullman pan, you can press the dough evenly into the corners.

Step 5: Second Proof (8-12 Hours, Overnight)

Cover & Refrigerate – Cover the loaf pan with plastic wrap and refrigerate overnight (8-12 hours). This slow fermentation develops a deeper sourdough flavor and improves texture.
Check the Rise – By morning, the dough should have risen near the rim of the pan. If not, let it sit at room temperature for 1-2 hours before baking.

📌 Notes:

If you prefer a milder flavor, let it proof for only 6-8 hours.
A well-proofed dough should feel slightly puffy when gently pressed.

Step 6: Baking the Bread (35-40 Minutes)

Preheat the Oven – Preheat to 375°F (190°C) for at least 20 minutes.
Bake the Bread – Place the loaf pan in the oven and bake for 35-40 minutes until the top is golden brown.
Check for Doneness – The bread is done when it sounds hollow when tapped or reaches an internal temperature of 200-205°F (93-96°C).
Brush with Butter – For a soft crust, brush the top with melted butter immediately after baking.

📌 Notes:

If the crust is browning too quickly, tent it with foil during the last 10 minutes.
For a crispier crust, bake at 400°F (204°C) for the first 15 minutes, then lower to 375°F.

Step 7: Cooling & Slicing

Remove from Pan – Let the bread cool in the pan for 5-10 minutes.
Cool Completely – Transfer to a wire rack and let it cool for at least 1 hour before slicing.

📌 Notes:

Slicing too soon will make the bread gummy.
Store in a bread box or wrapped in a towel for up to 4 days at room temperature.

Storage & Freezing Instructions

Room Temperature: Keep in an airtight container for 3-4 days.
Freezing: Slice the bread and wrap in plastic wrap, then freeze for up to 3 months. Thaw at room temperature or toast slices straight from the freezer.

Troubleshooting & Tips

Why didn’t my bread rise?

Your sourdough starter may not be active enough. Make sure it’s bubbly and passes the float test before using.
A cold kitchen slows fermentation. Extend bulk fermentation if needed.

How can I make it fluffier?

Knead the dough well to develop gluten.
Make sure the final proofing is long enough—under-proofed dough results in a dense loaf.

Can I use water instead of milk?

Yes, but milk creates a softer, richer texture. Substitute with 1 ¼ cups (300ml) water.

What’s the best way to use this bread?

Classic sandwiches (BLT, turkey, grilled cheese)
French toast or toast with butter and jam
Bread pudding or croutons

Final Thoughts

This Soft Sourdough Sandwich Bread is perfect for those who love the deep flavor of sourdough but want a lighter, softer crumb than traditional artisan loaves. It’s great for everyday use and easy to customize with whole wheat flour, seeds, or herbs. Enjoy! 🍞✨

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